Apple Cranberry Chutney Recipe

Name: Apple Cranberry Chutney Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 cups
Ingredients: 1 cup orange juice; 1 12- ounce bag fresh cranberries; 1 whole orange; 1 granny smith apple; 12 dried apricots; 1 cup honey or allulose sweetener; 1 cinnamon stick or 1/4 teaspoon ground cinnamon; 1/2 teaspoon cardamom

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 cups
Calories
96 kcal
Course
Condiments
Cuisine
American

Apple Cranberry Chutney Recipe

Francis Bryant

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This apple cranberry chutney is made with chunky fruit and simmered in fresh orange juice with a hint of honey or allulose sweetener for a sugar free option. Serve over poultry, pork on on cheese for an appetizer.

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Ingredients

Servings

1 cup orange juice
1 12- ounce bag fresh cranberries
1 whole orange seeded and finely chopped
1 granny smith apple cored and chopped
12 dried apricots chopped
1 cup honey or allulose sweetener
1 cinnamon stick or 1/4 teaspoon ground cinnamon
1/2 teaspoon cardamom ground

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Instructions

Clean and dice the cored apple and seeded orange. Set aside.
In a medium size saucepan add the orange juice, cranberries and chopped orange. Bring ingredients to a boil, then reduce heat to medium heat and cook until the cranberries begin to open up and soften.
Add the prepared chopped apple, apricots, honey (or allulose), cinnamon stick (if using), and cardamom. Simmer for 15-20 minutes or until the ingredient reach your desired texture.
Remove cinnamon stick before serving.

Notes

Allulose is not as sweet as honey, so if using adjust to your preference.
It's not necessary to remove the skin from the apple, but you can for a softer texture.
The orange rinds simmer to a soft consistency and add a tang, which adds to the flavor of this chutney.
Recipe from The Essential New York Times Cook Book (hardback) by Amanda Hesser